These toasted brown butter s’mores brownies are layered with graham crackers, rich, molten fudge brownie and a homemade eggless vanilla bean marshmallow meringue! There’s no eggs and no dairy, yet these brownies taste like an upgraded version of the campfire classic.

toasted marshmallow meringue s'more brownie on parchment

Why this brownie s’mores recipe makes all of your s’mores dreams come true:

There are few reasons that I can think of as to why you shouldn’t make this recipe. One being, if you just absolutely hate dessert, then you might as well leave this blog all together.

The other being that you’re a traditionalist when it comes to baking- you believe that eggs and butter always have a place in the recipe, and it just shouldn’t be altered.

Now that we’ve got that out of the way, I will say that the concept of s’mores brownies is not earth-shattering in the slightest. But this version? This version is one you should absolutely try because:

  • The easiest recipe: Not only is the crust just a layer of graham crackers, but the homemade brownie batter is as easy as box mix, yet has more depth of flavor than the best bakery brownie. AND you don’t need any eggs nor dairy to make them! Making it all the easier in my opinion!
  • Not just any ol’ brownie recipe: Of course, your box mix brownie is great, but these brownies are brown butter brownies. They’re based off of my small batch vegan brown butter brownies, and they’re ridiculously fudgy, nutty, and rich. You’d never know there’s no eggs nor dairy butter in there.
  • Quick toasted marshmallow meringue: Made entirely without eggs (so yes, it’s safe to eat!). I find this route to be more exciting in flavor and easier than marshmallows because you’re not risking over baking the brownies! And the vanilla bean flavor with the toasted tops of the meringue just feels like campfire goodness!!
bitten vegan store brownie

A note from my kitchen:

I tried a few different variations of the concept of s’mores brownies until I landed on a recipe that I was really happy with.

First, I wanted it to be more than just brownies with vegan marshmallows baked on top. Though that route is delicious AND easy, it’s not as satisfying I find! I also wanted the brownie recipe to be more exciting than just basically any ol’ brownies (though I really do love my vegan crinkle top brownies! They’re eggless, dairy free, and you’d never know). So we’re using vegan ‘brown butter’ brownies. Yep, it exists, and it is the moment.

Then I tried doing a graham cracker crust, similar to what you’d find with a cheesecake. But honestly, it’s just so lovely to use a whole graham cracker. So I kept that simple with just a layer of graham crackers. Now not many graham cracker brands are vegan- I used Nabisco here, which is, or you can use my homemade gluten free vegan graham cracker recipe.

With a simple crust, I then decided we could be fun with both our brownie and the “marshmallow.”

That’s where our toasted marshmallow meringue comes in. It’s soft, fluffy, has that beautiful gooey pull apart, and when toasted with a culinary torch, tastes just like a burnt marshmallow smooshed between layers of chocolate and graham cracker.

This recipe is easy where it should be easy and super fun where you’ll walk away having learned a new baking trick or two. And of course, if you’re a super s’mores fan like I am (my s’mores cake is my literal WEAKNESS, as are these biscoff cookie s’mores bars!), then you’re going to love these s’mores brownies!!

stacked vegan s'mores brownies

Making an eggless toasted marshmallow meringue:

This is my favorite part for a few reasons:

  • It’s so hands off:
  • You’d never know it’s vegan: Truly, this tastes just like any amazing meringue made with eggs. Only this one is made with aquafaba (the liquid from your chickpea jar!).

Much like regular meringue, you simply begin to whisk on high speed the aquafaba and cream of tartar together. Then add in a spoonful of sugar at a time, being sure to be slow so as not to deflate the meringue. I like to take an intentional breath between each spoonful.

Once ready, you can spoon on top of your cooled brownies and use a culinary torch to toast! If you don’t have a culinary torch, no problem. A few minutes in the oven on broil will give you that gorgeous toasted marshmallow look.

graham cracker crust
brownies baked
s'mores brownies with toasted marshmallow meringue

The best vegan chocolate for s’mores brownies:

Obviously, the main component of our s’mores brownies is the brown butter brownies, which is a LOT of chocolate. So making these brown butter brownies requires high quality chocolate to carry through a really delicious, rich flavor.

My favorite for these brownies is a combination of Guittard and Valrhona Oriado feves. Alternatively, Enjoy Life vegan milk chocolate chips work great! I do recommend two varieties of chocolate, however, as that will give the most depth of flavor.

Can I store these s’mores brownies?

Unfortunately, meringue of any sort- eggless or with eggs – will deflate in a couple of hours, no matter how you store it.

That’s why I recommend making the meringue right before serving, and to be honest, since you won’t be left with any leftovers (yes, I’m determined that it’s that good), there’s no need for storage!

But if you somehow find yourself with a square or two of s’mores brownies leftover, you can either scrape off the toasted meringue and save the brownie with the graham cracker or you can store it with the meringue and let it deflate- you can still, of course, eat it. It will just be a bit sticky!

stacked vegan s'mores brownies

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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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toasted marshmallow meringue s'more brownie on parchment

Molten Brown Butter Vegan S’mores Brownies

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These toasted brown butter s’mores brownies are layered with graham crackers, rich, molten fudge brownie and a homemade eggless vanilla bean marshmallow meringue! There’s no eggs and no dairy, yet these brownies taste like an upgraded version of the campfire classic.

Ingredients

Scale

Brown Butter Brownies:

  • 9 sheets vegan graham crackers
  • 2/3 cup (160 g) vegan butter or coconut oil, melted
  • 1/2 cup (50 g) high quality Dutch-processed cocoa powder*
  • 6 ounce vegan chocolate
  • 1/4 cup (80 mL) dairy free milk, room temperature*
  • 2/3 cup (150 g) granulated sugar
  • 1/2 cup (100 g) brown sugar
  • 1/2 cup (100 g) dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 1/2 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
  • 1/2 cup (80 g) vegan chocolate chips, additional

Toasted Marshmallow Meringue:

  • 1/2 cup (120 mL) aquafaba
  • 1 tsp cream of tartar
  • 3/4 cup (150 g) sugar
  • 2 tsp vanilla extract
  • 1/4 tsp vanilla bean paste or powder
  • Culinary torch

Instructions

  1. Prep: Preheat the oven to 350F, and line a 9×9 pan with parchment paper. Read through the instructions and the ingredient list.
  2. Line the pan with graham crackers: Arrange the graham cracker sheets on the bottom of the pan so it’s an even layer. Set aside. 
  3. Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.
  4. Make the fudge sauce: Pour the hot browned vegan butter over the 3 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.
  5. Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the dairy free milk, granulated sugar, brown sugar, dairy free yogurt, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all.
  6. Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
  7. Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
  8. Bake: Pour the brownie batter on top of the graham crackers, and spread to the edges of the pan. Bake for 33-35 minutes, or until a toothpick comes out nearly clean.
  9. Cool: Remove the brownies from the oven and allow them to FULLY COOL before making the meringue topping.
  10. Make the vegan marshmallow meringue: In a large stand mixer with whisk attachment, add the aquafaba and cream of tartar to the bowl. Beat the mixture on the highest setting until it begins to foam. Add in the sugar 1 tablespoon at a time, beating the mixture at high-speed until stiff peaks form. It will take a solid 7-10 minutes to reach stiff peaks, but don’t worry. It’s very hard to over mix aquafaba, so don’t worry about ruining the mixture. Once you have stiff peaks, or near stiff peaks, add in the vanilla extract.
  11. Toast the marshmallow meringue: Top the cooled brownies with the meringue and spread evenly over the brownies. Use a culinary torch to toast the meringue until golden brown.
  12. Slice and serve: Use a large kitchen knife to slice the brownies into 9 large brownies or 16 medium sized brownies, and enjoy!

Notes

See blog post for tips and tricks!

Molten Brown Butter Vegan S'mores Brownies pinterest pin